Place all ingredients, except scallops, olive oil, cilantro and quartered lime wedges, into a blender or food processor. Puree until completely blended. Transfer to a glass bowl and set aside. Clean and pat dry the scallops. Add the olive oil to a hot saute pan and sear the scallops until they begin to caramelize, about 1 minute. Turn the scallops over and cook on the other side for about 1 more minute, being sure not to overcook. Cook for about 30 seconds more, add the blended mixture and bring to a boil. Remove scallops and transfer to a covered dish and keep warm. Continue to cook the sauce over high heat until reduced by half. To serve, place the scallops on a plate, overlapping one another, and drizzle the sauce directly from the pan over them. Sprinkle with cilantro and the juice from the lime wedges.